Vegan Cowgrrrl Cookies

You gotta love the oxymoron factor in the name "vegan cowgrrl". I just love that!

This is my new favorite cookie. I saw the recipe in Jae Steele's Get It Ripe cookbook.

In her book, she writes that it is difficult to find a good vegan chocolate chip cookie recipe that isn't too oily or too dry. I couldn't agree more, having had my share of vegan cookies that disappointed. This one, however, has the perfect texture and the flavors compliment each other so beautifully. The best test of all, however, is to take vegan cookies to a party full of non-vegan eaters and see what happens. That is just what I did and wound up photocopying the recipe for several people who asked. Can't get a more honest review than that!

Here is Jae's recipe with a few of my own preferences and modifications. For example, the recipe calls for raisins, which I was out of, so I substituted goji berries instead and liked the zing of flavor they gave...not to mention all the health benefits. Jae said you could use coconut oil or sunflower oil and I will always choose the coconut oil because I love the hint of coconut flavor and think it compliments the walnuts & chocolate perfectly.

Vegan Cowgrrrl Cookies (makes about 3 dozen)

2 cups spelt flour

2 cups rolled oats

1/2 tsp baking powder

1 tsp baking soda

1/2 tsp sea salt

1 1/4 cups non-dairy chocolate chips

1/2 cup gogi berries (I soaked mine in water first and then patted dry)

1/2 cup coarsely chopped walnuts

1/2 tsp cinnamon

1 (scant) cup softened non-hydrogenated coconut oil

1 cup organic sugar

1/3 cup room temperature applesauce

1 tsp pure vanilla extract

Preheat oven to 350 degrees.

Whisk together the flour, oats, baking powder and soda, and salt in a large bowl. Toss in the chocolate chips, goji berries, nuts, and cinnamon. Stir to combine, then set aside.

Mix the oil and sugar thoroughly in a separate bowl (use an electric mixer if you have it). Add the applesauce and vanilla and mix again until well combined.

Add the dry ingredients to wet, and mix just until flour is absorbed. Drop heaping tablespoons of the dough onto an unoiled baking sheet (you may use parchment paper , but it's not necessary), spacing them about 2 inches apart.

Bake for 13 minutes, until golden.

Jae suggests you eat 'em warm, or allow to cool completely on a rack before storing in an airtight container. Go, vegan cowgrrrl!